
Breaded Scampi (The Best Langoustine Recipe)
User Reviews
5.0
24 reviews
Excellent

Breaded Scampi (The Best Langoustine Recipe)
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Breaded Scampi, a delicious homemade seafood starter that is perfect for every occasion. Langoustine tails coated with flour, eggs and breadcrumbs, then deep fried until golden, what a treat they are! Quick and easy, the best way to cook langoustines. This breaded langoustine scampi is ready in no time, but it's so flavourful, making it the best finger food for any party or celebration.
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Ingredients
- 16 langoustine tails
- 1 cup plain flour
- 2 eggs
- 2 cups breadcrumbs
- 2 cups vegetable oil for frying (or more depending on the size of your pan)
- ¼ teaspoon salt
- A pinch of black pepper
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Instructions
- Heat up the oil in a deep frying pan.
- Beat the eggs with a pinch of salt.
- Combine the flour with salt and black pepper.
- Dust the langoustines with flour, shaking off the excess flour.
- Dip them in the beaten egg, then coat with breadcrumbs.
- Fry them in batches in the hot oil until they are golden brown, it might take anything between 1 or 2 minutes depending on the heat.
- Transfer the scampi on a plate lined with kitchen paper to soak up the excess oil.
- Serve with freshly squeezed lemon juice or the sauce of your choice.
Nutrition Information
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Calories
325kcal
(16%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
29g
(45%)
Saturated Fat
23g
(115%)
Cholesterol
22mg
(7%)
Sodium
144mg
(6%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
30IU
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16scampi
Amount Per Serving
Calories 325 kcal
% Daily Value*
Calories | 325kcal | 16% |
Carbohydrates | 16g | 5% |
Protein | 3g | 6% |
Fat | 29g | 45% |
Saturated Fat | 23g | 115% |
Cholesterol | 22mg | 7% |
Sodium | 144mg | 6% |
Potassium | 45mg | 1% |
Fiber | 1g | 4% |
Sugar | 1g | 2% |
Vitamin A | 30IU | 1% |
Calcium | 29mg | 3% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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